sputnam
Well-Known Member
anyone ever use these things for beer? Obviously they can handle 20+ ABV, you could make a heck of a DIPA
chinese yeast balls
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william_shakes_beer
Well-Known Member
Huh? I have no idea what a chinese yeast ball is. Perhaps a link?
Take a look in the Sake sub-forum, and all will be revealed.
The short version is that they are a product from the Oriental Foods store that is used to make a rice wine that is easy and cheap.
Canna tell ya what it tastes like, never had the stuff. But read a bit about it here on HBT.
TeeJo
The short version is that they are a product from the Oriental Foods store that is used to make a rice wine that is easy and cheap.
Canna tell ya what it tastes like, never had the stuff. But read a bit about it here on HBT.
TeeJo
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sputnam
Well-Known Member
this is what I am doing (fermenting about a week now) but I am intrigued at the possiblities of it in a more traditional beer.
http://epic-curiousity.com/2014/05/brew-choujiu.html
william_shakes_beer
Well-Known Member
Interesting. You replace the mash enzymes with the mold, and mash/ferment at the same time. Based on reading the link, sounds like it should be consumed immediately, since if you bottled it the yeast would continue to ferment out the sweetness and cause glass grenades. Thanks for sharing.
